These amazing easy gluten-free pumpkin cheesecake graham cookie cups are topped with a simple no-bake cheesecake filling. A simple, yet elegant dessert. Perfect for a special fall event or for Thanksgiving.
I love pumpkin cheesecake, but I don’t love how time-consuming it is to make. These gluten-free cheesecake graham cookie cups are the perfect mini cheesecake dessert.
They are super easy to make with my gluten-free graham cookie recipe and a simple no-bake pumpkin cheesecake filling. The pumpkin cheesecake filling is creamy and light with all pumpkin pie flavors that you love.
The cookie cups are made by simply pressing the gluten-free graham cookie dough into muffin tins. Baked until golden, so they are still soft, making the perfect crust.
The no-bake pumpkin cheesecake filling can either be spooned or piped into the sugar cookie cups.
I don’t know about you, but I think desserts are just so much more fun when they are served miniature sized.
Gluten-free pumpkin cheesecake cups definitely have the wow factor and would be a perfect dessert for fall parties or Thanksgiving. I promise no one will even know that they are gluten-free.
Check Out My Easy Gluten-Free Thanksgiving Recipes!
Looking for more gluten-free pumpkin recipes?
- Easy Gluten-Free Pumpkin Pie
- Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
- Gluten-Free Baked Pumpkin Donuts {Dairy-Free}
Pumpkin Cheesecake Graham Cookie Cups {Gluten-Free}
Ingredients
Cheese Cake Filling:
- 16 oz cream cheese (2 8oz packages)
- ½ cup of canned pumpkin (not pumpkin pie filling)
- 4 oz whipped topping (I used Cool-Whip)
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Grahm Cookie Cups:
- ½ cup vegetable shortening
- ¾ cups brown sugar
- ¼ cup granulated sugar
- 1 tablespoon honey
- 1 tablespoons milk
- 2 large eggs (room temperature)
- ½ teaspoon pure vanilla extract
- 2 cups of gluten-free flour mix (I like Pillsbury Gluten Free)
- ½ teaspoon xanthan gum (leave out if your flour has it already)
- ¾ teaspoons baking soda
- ¾ teaspoons cream of tartar
- ½ teaspoon salt
Instructions
Cream Cheese Filling:
- Using a stand-up mixer or hand-held mixer beat the cream cheese until smooth.
- Stop the mixer and add canned pumpkin and mixed until fully combined and creamy.
- Stop mixer and add powdered sugar, vanilla, pumpkin pie mix and cinnamon. Mix until fully combined and creamy.
- Add 4oz of the whipped topping (½ of the Cool-Whip container) and whip on low until fully combined.
- Refrigerate until cookies are cooled.
Grahm Cookie Cups:
- Preheat oven to 350° F.
- Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended.
- Add milk. Beat in eggs, one at a time. Add vanilla, pumpkin pie spice and cinnamon.
- Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended.
- Spray muffin pan with cooking spray.
- Add 1 heaping tablespoon scoop of the sugar cookie batter to each muffin tin.
- Press into the bottom and up the sides about ⅔ of the way, to create a little bowl. You can use the back of a tablespoon to press down the batter.
- Bake the cookies 12-14 minutes or until the edges are golden brown.
- As cookies are cooling you may need to push down the centers to the cookie cups to look like mini pie crusts. Use the back of a tablespoon. I like my cups deep, so I can get more of the cheesecake filling.
- Allow the sugar cookies to completely cool.
- Spoon cheesecake filling (or pipe it) into each cookie cup.
- Enjoy!
Notes
Nutrition
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